Encapsulated acid, method for the preparation thereof, and chewing gum comprising same

ABSTRACT

Delayed release in chewing gum of a food-grade acid, is provided by encapsulating the food-grade acid in specific amounts of a poly(vinyl acetate) and a fatty acid salt. When incorporated into a chewing gum, the food-grade acid encapsulated in poly(vinyl acetate) and fatty acid salt provides a more delayed release of a sour flavor than food-grade acid encapsulated in poly(vinyl acetate) alone.

BACKGROUND OF THE INVENTION

Chewing gum manufacturers have long endeavored to provide longer lastingflavors in chewing gums. In one approach to prolonging flavor,ingredients including flavors, sweeteners, and food-grade acids (toprovide sourness) have been encapsulated with polymers to delay andprolong their release. See, for example, U.S. Pat. Nos. 4,931,293,5,057,328, 5,064,658, and 5,110,608 to Cherukuri et al. In anotherapproach, a flavor is extended by providing a chewing gum compositionthat includes a gum base, at least one flavor, and at least oneencapsulated surfactant, where the surfactant increases the amount offlavor released from the chewing gum composition. See, for example, U.S.Patent Application Publication No. U.S. 2006/0263474 A1 of Luo. However,delaying the release of food-grade acids has been particularlydifficult, perhaps because of their extremely high water solubility. Ithas therefore been difficult to provide a long-lasting sour flavor.Moreover, with the current interest in flavor-changing chewing gums, ithas not been possible to prepare an acceptable flavor-changing gum thatfeatures a sour flavor as the second or subsequent flavor of the gum.There is therefore a need for materials and methods capable of delayingand extending the release of food-grade acids in chewing gum.

BRIEF DESCRIPTION OF EMBODIMENTS OF THE INVENTION

One embodiment is a method of preparing a chewing gum compositioncomprising: melt blending about 30 to about 90 weight percent of apoly(vinyl acetate), about 5 to about 20 weight percent of a fatty acidsalt, and about 5 to about 50 weight percent of a food-grade acid toform an encapsulated food-grade acid; wherein all weight percents arebased on the total weight of the encapsulated food-grade acid; and meltblending a gum base, a sweetener, and the encapsulated food-grade acidto form a chewing gum composition.

Another embodiment is a chewing gum composition comprising: a gum base;a sweetener; and an encapsulated food-grade acid comprising, based onthe weight of the encapsulated food-grade acid, about 30 to about 90weight percent of a poly(vinyl acetate), about 5 to about 20 weightpercent of a fatty acid salt, and about 5 to about 50 weight percent ofa food-grade acid.

Another embodiment is a method of preparing an encapsulated food-gradeacid comprising: melt blending about 35 to about 50 weight percent of apoly(vinyl acetate) having a weight average molecular weight of at least30,000 atomic mass units, about 5 to about 15 weight percent of a fattyacid salt, and about 5 to about 50 weight percent of a food-grade acidto form an encapsulated food-grade acid; wherein all weight percents arebased on the total weight of the encapsulated food-grade acidcomposition.

These and other embodiments are described in detail below.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a plot of citric acid release from two encapsulated citricacid compositions.

FIG. 2 is a bar chart of gum hardness as a function of chewing time forchewing gums containing (A) citric acid encapsulated with poly(vinylacetate) alone, and (b) citric acid encapsulated with poly(vinylacetate) and fatty acid salt.

FIG. 3 is a bar chart of perceived sourness as a function of chewingtime for chewing gums containing (A) citric acid encapsulated withpoly(vinyl acetate) alone, and (b) citric acid encapsulated withpoly(vinyl acetate) and fatty acid salt.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is directed to compositions and methods ofpreparing a food-grade acid encapsulated in poly(vinyl acetate) and afatty acid salt and to chewing gum compositions containing the same thatcan provide the end-user with a prolonged or delayed taste experience.More specifically, upon mastication the user can experience a prolongedand/or delayed release of flavorings, sweeteners, and food acids whilemaintaining a soft chew texture of the gum. For example, to extend theperception of sourness a greater amount of encapsulated food acid mustbe incorporated into the chewing gum, which incorporates more polymer,such as poly(vinyl acetate), into the chewing gum base as the chewinggum is masticated. This in turn deteriorates the late chew texture byhardening the chewing gum bolus. Thus, with current interest in longerlasting sourness in chewing gums it has not heretofore been possible toprepare an acceptable long lasting flavor gum that features an extendedsour flavor without the subsequent hardening of the chewing gum bolus.Due to the ability to delay or prolong the release of food-grade acids,the present invention can further provide a sequential flavor-changingexperience wherein the sour flavor can be sensed as the second orsubsequent flavor of the gum.

According to the present invention it has unexpectedly been found thatencapsulating a food-grade acid in poly(vinyl acetate) and a fatty acidsalt can extend or delay the release of the food grade acid. Thepoly(vinyl acetate) and fatty acid salt encapsulated food-grade acidscan further be incorporated into a chewing gum composition in order tomore precisely control the intensity of and timing of the sour flavor asexperienced by the end-user without deteriorating the late chew textureof the chewing gum. The use of about 5 to about 15 weight percent fattyacid salt was important to achieve the desired combination of reducedgum hardness at long chewing times and encapsulated acid with physicalintegrity. When the fatty acid salt amount was significantly less than 5weight percent, the increase in hardness at long chewing times was notsufficiently moderated. And when the fatty acid salt amount wassignificantly greater than 15 weight percent, a free fatty acid formedas a liquid and physically separated from the solid encapsulatedfood-grade acid.

In one embodiment there is an encapsulated food-grade acid that containspoly(vinyl acetate), a fatty acid salt, and a food-grade acid. Inanother embodiment, the encapsulated food-grade active ingredient isincorporated into a chewing gum that further includes a gum base and asweetener.

One embodiment is a method of preparing a chewing gum compositioncomprising: melt blending about 30 to about 90 weight percent of apoly(vinyl acetate), about 5 to about 20 weight percent of a fatty acidsalt, and about 5 to about 50 weight percent of a food-grade acid toform an encapsulated food-grade acid; wherein all weight percents arebased on the total weight of the encapsulated food-grade acid; and meltblending a gum base, a sweetener, and the encapsulated food-grade acidto form a chewing gum composition.

In some embodiments, the poly(vinyl acetate) has a weight averagemolecular weight of at least 30,000 atomic mass units. In someembodiments, the poly(vinyl acetate) weight average molecular weight isabout 30,000 to about 500,000 atomic mass units, more specifically about80,000 to about 300,000 atomic mass units.

The poly(vinyl acetate) is present in an amount of about 30 to about 90weight percent of the encapsulated food-grade acid. In some embodiments,the poly(vinyl acetate) is present in an amount of about 30 to about 80weight percent, specifically about 35 to about 75 weight percent, morespecifically about 40 to about 60 weight percent of the encapsulatedfood-grade acid.

Suitable fatty acid salts used to prepare the encapsulated food-gradeacid include, for example, a sodium salt of a C₁₂-C₃₆ aliphaticcarboxylic acid, a potassium salt of a C₁₂-C₃₆ aliphatic carboxylicacid, a calcium salt of a C₁₂-C₃₆ aliphatic carboxylic acid, a zinc saltof a C₁₂-C₃₆ aliphatic carboxylic acid, a magnesium salt of a C₁₂-C₃₆aliphatic carboxylic acid, an aluminum salt of a C₁₂-C₃₆ aliphaticcarboxylic acid, and combinations thereof. In the context of theabove-mentioned fatty acid salts, suitable C₁₂-C₃₆ aliphatic carboxylicacids include saturated fatty acids such as, for example, palmitic acid,stearic acid, arachidic acid, behenic acid, lignoceric acid, lauricacid, myristic acid, and cerotic acid. Also in the context of theabove-mentioned fatty acid salts, C₁₂-C₃₆ aliphatic carboxylic acidsfurther include unsaturated fatty acids such as, for example,palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenicacid, linoleic acid, linoelaidic acid, alpha-linolenic acid, arachidonicacid, eicosapentaenoic acid, erucic acid, and docosahexaenoic acid. Insome embodiments, the fatty acid salt is a sodium salt of a C₁₂-C₃₆aliphatic carboxylic acid, such as sodium stearate. In otherembodiments, the fatty acid salt is a calcium salt of a C₁₂-C₃₆aliphatic carboxylic acid, such as calcium stearate. When calciumstearate is used to prepare the encapsulated food-grade acid, thecalcium stearate is greater than about 80% pure, more specificallygreater than about 90% pure. The fatty acid salt is present in an amountof about 5 to about 15 weight percent, based on the total weight of theencapsulated food-grade acid. In some embodiments, the fatty acid saltamount is about 7 to about 13 weight percent, specifically about 9 toabout 11 weight percent.

Suitable food-grade acids used to prepare the encapsulated food-gradeacid include, for example, adipic acid, ascorbic acid, aspartic acid,benzoic acid, citric acid, fumaric acid, glutamic acid, maleic acid,malic acid, oxalic acid, phosphoric acid, sorbic acid, succinic acid,tartaric acid, and mixtures thereof. In a preferred embodiment thefood-grade acid includes citric acid, malic acid, or a mixture thereof.The encapsulated food-grade acid includes the food-grade acid in anamount of about 5 to about 50 weight percent, based on the total weightof the encapsulated food-grade acid. In some embodiments, the food-gradeacid amount is about 10 to about 40 weight percent, specifically about20 to about 40 weight percent, more specifically about 30 to about 40weight percent.

In some embodiments, the encapsulated food-grade acid further comprisesone or more active ingredients in addition to the food-grade acid. Suchactive ingredients can include, for example, flavorings, high-intensitysweeteners, oral care agents, antioxidants, nutraceuticals,pharmaceutical actives, and combinations thereof. In some embodiments,the encapsulated food-grade acid further comprises talc. In someembodiments, the talc amount is about 0.1 to about 1.0 weight percent,based on the total weight of the encapsulated food-grade acid.

In some embodiments, the food-grade acid that is used to form theencapsulated food-grade acid has a number average particle size of about25 to about 600 micrometers. In some embodiments, the food grade acidhas a number average particle size of about 50 to about 400 micrometers,more specifically about 70 to about 200 micrometers. In an embodimentthe food-grade acid used to form the encapsulated food-grade acid is asolid at 25° C. and one atmosphere.

In a preferred embodiment, the encapsulated food-grade acid compositioncomprises the fatty acid salt in an amount of about 5 to about 15 weightpercent, the food-grade acid in an amount of about 20 to about 40 weightpercent, and the poly(vinyl acetate) in an amount of about 50 to about75 weight percent.

In one embodiment of the encapsulated food-grade acid the fatty acidsalt and the food-grade acid are present in a weight ratio of about 1:1to about 1:10. In some embodiments, the fatty acid salt and thefood-grade acid are present in a weight ratio of about 1:2 to about 1:8more specifically about 1:2.5 to about 1:6. In one embodiment of theencapsulated food-grade acid the fatty acid salt and the poly(vinylacetate) are present in a weight ratio of about 1:1.5 to about 1:20. Insome embodiments, the fatty acid salt and the poly(vinyl acetate) arepresent in a weight ratio of about 1:2 to about 1:15 more specificallyabout 1:3 to about 1:13. In one embodiment of the encapsulatedfood-grade acid the food-grade acid and the poly(vinyl acetate) arepresent in a weight ratio of about 1:1 to about 1:5. In someembodiments, the food-grade acid and the poly(vinyl acetate) are presentin a weight ratio of about 1:1.1 to about 1:3 more specifically about1:1.2 to about 1:2.2.

In one preferred embodiment, the fatty acid salt is sodium stearate, thefood-grade acid is citric acid, malic acid, or a combination thereof,the food-grade acid has a number average particle size of about 50 toabout 100 micrometers, the encapsulated food-grade acid comprises thefatty acid salt and the food-grade acid in a weight ratio of about 1:2to about 1:8, the encapsulated food-grade acid comprises the fatty acidsalt and the poly(vinyl acetate) in a weight ratio of about 1:2.5 toabout 1:15, the encapsulated food-grade acid comprises the food-gradeacid and the poly(vinyl acetate) in a weight ratio of about 1:1.2 toabout 1:3, the encapsulated food grade acid particles have a numberaverage particle size less than or equal to 420 micrometers, the chewinggum composition comprises the encapsulated food-grade acid and the gumbase in a weight ratio of about 1:12 to about 1:3; and the chewing gumfurther comprises a free food-grade acid.

Chewing Gum

As used herein, the terms “gum,” “chewing gum,” and “bubble gum” areused interchangeably and are meant to include any gum composition. Withregard to chewing gum compositions, such compositions contain a gumbase, the flavor enhancing composition, and various additives.

In one embodiment the encapsulated food-grade acid is incorporated intoa chewing gum. The chewing gum includes a gum base and a sweetener inaddition to the encapsulated food-grade acid. The amount of theencapsulated food-grade acid can be about 0.5 to about 12 weightpercent, specifically about 1 to about 10 weight percent, morespecifically about 2 to about 9 weight percent, even more specificallyabout 4 to about 8 weight percent, based on the weight of the chewinggum composition. In some embodiments, the encapsulated food-grade acidis present in a chewing gum composition in a particulate form having anumber average particle size less than or equal to about 500micrometers. In some embodiments, the encapsulated food-grade acid ispresent in a chewing gum composition in a particulate form having anumber average particle size of about 5 to about 500 micrometers,specifically about 10 to about 450 micrometers, more specifically about20 to about 420 micrometers.

In some embodiments, the gum composition includes one or moreunencapsulated active ingredients in addition to the encapsulatedfood-grade acid. The additional active ingredients can be unencapsulatedactive ingredients, encapsulated active ingredients or mixtures thereof.In some embodiments, the active ingredients can include sweeteners,flavorings, high-intensity sweeteners, food-grade acids, oral careagents, antioxidants, nutraceuticals, pharmaceutical actives andmixtures thereof. In a preferred embodiment the chewing gum can furtherinclude unencapsulated food-grade acids. Suitable unencapsulated acidsinclude any of the food-grade acids recited herein. In some embodiment,the unencapsulated acids include citric acid, malic acid, and mixturesthereof. In one embodiment, the unencapsulated active ingredients arepresent in an amount about 0.1 to about 2.0 weight percent based uponthe total weight of the chewing gum composition. In some embodiments,the unencapsulated active ingredients are present in an amount of about0.25 to about 1.5 weight percent, more specifically about 0.5 to about1.0 weight percent of the chewing gum composition.

The gum compositions of the disclosed herein can be coated or uncoated,and be in the form of slabs, sticks, pellets, balls, and the like. Thecomposition of the different forms of the gum compositions will besimilar but can vary with regard to the ratio of the ingredients. Forexample, coated gum compositions can contain a lower percentage ofsofteners. Pellets and balls can have a chewing gum core, which has beencoated with either a sugar solution or a sugarless solution to createthe hard shell. Slabs and sticks are usually formulated to be softer intexture than the chewing gum core. In some cases, a hydroxy fatty acidsalt or other surfactant actives can have a softening effect on the gumbase. In order to adjust for any potential undesirable softening effectthat the surfactant actives can have on the gum base, it can bebeneficial to formulate a slab or stick gum having a firmer texture thanusual (i.e., use less conventional softener than is typically employed).

Center-filled gum is another common gum form. The gum portion has asimilar composition and mode of manufacture to that described above.However, the center-fill is typically an aqueous liquid or gel, which isinjected into the center of the gum during processing. The encapsulatedfood-grade acid can, optionally, be incorporated into the center-fillduring manufacture of the fill, incorporated directly into the chewinggum portion of the total gum composition, or incorporated into both thecenter-fill and the chewing gum portion. The center-filled gum can alsobe optionally coated and can be prepared in various forms, such as inthe form of a lollipop.

The chewing gum composition generally comprises a gum base, bulksweeteners, high intensity sweeteners, flavorants, coloring agents,sensates, and any other optional additives, including throat-soothingagents, spices, tooth-whitening agents, breath-freshening agents,vitamins, minerals, caffeine, drugs (e.g., medications, herbs, andnutritional supplements), oral care products, and combinationscomprising at least one of the foregoing.

Generally, the chewing gum composition comprises a water insoluble gumbase portion and a water soluble bulk portion. The gum base can varygreatly depending upon various factors such as the type of base desired,the consistency of gum desired, and the other components used in thecomposition to make the final chewing gum product. The gum base can beany water-insoluble gum base known in the art, and includes those gumbases utilized for chewing gums and bubble gums. Illustrative examplesof suitable polymers in gum bases include both natural and syntheticelastomers and rubbers. For example, natural elastomers and rubbersinclude substances of vegetable origin such as smoked or liquid latexand guayule, natural gums such as jelutong, lechi caspi, perillo, sorva,massaranduba balata, massaranduba chocolate, nispero, rosidinha, crowngum, chicle, gutta percha, gutta kataiu, gutta kay, niger gutta, tunu,chilte, chiquibul, gutta hang kang, or the like, and mixtures thereof.

Synthetic elastomers include high- and low-molecular weight elastomers.Useful high molecular weight elastomers include butadiene-styrenecopolymers, polyisoprene, polyisobutylene, isobutylene-isoprenecopolymers, polyethylene, combinations thereof, and the like. Usefullow-molecular weight elastomers include polybutene, polybutadiene,polyisobutylene, and combinations thereof. Suitable gum bases can alsoinclude vinyl polymeric elastomers such as poly(vinyl acetate) (PVA),polyethylene, vinyl copolymeric elastomers such as copolymers of vinylacetate and vinyl laurate, copolymers of vinyl acetate and vinylstearate, copolymers of ethylene and vinyl acetate, poly(vinyl alcohol)and combinations thereof. When utilized, the number average molecularweight of the vinyl polymers can range about 3,000 to about 94,000.Vinyl polymers such as poly(vinyl alcohol) and poly(vinyl acetate) (whenemployed in the gum base, as distinguished from the encapsulatedfood-grade acid) can have a number average molecular weight of about8,000 to about 65,000. Furthermore, any combination of theaforementioned high- and low-molecular weight, natural and syntheticelastomers, and rubbers can be used as a gum base.

The amount of gum base employed will vary greatly depending upon variousfactors such as the type of base used, the consistency of the gumdesired, and the other components used in the composition to make thefinal chewing gum product. In general, the gum base will be present inan amount of about 5 to about 94 weight percent of the final chewing gumcomposition. In some embodiments, the gum base amount is about 15 toabout 45 weight percent, specifically about 20 to about 40 weightpercent, more specifically about 30 to about 40 weight percent, basedupon the total weight of the chewing gum composition.

The water-insoluble gum base portion can further additionally containany combination of elastomer plasticizers, waxes, softeners, fillers andother optional ingredients such as colorants and antioxidants. Elastomerplasticizers are also commonly referred to as resins, resinouscompounds, elastomer solvents, or rosins. Additives that can be includedin the gum base include plasticizers, waxes or softeners that are usedin effective amounts to provide a variety of desirable textures andconsistency properties. Because of the low molecular weight of thesecomponents, the texture modifying agents are able to penetrate thefundamental structure of the gum base making it more plastic and lessviscous.

The gum base composition can contain conventional elastomer plasticizersto aid in softening the elastomer base component, for example terpeneresins such as polymers derived from alpha-pinene beta-pinene, and/ord-limonene; methyl, glycerol or pentaerythritol esters of rosins ormodified rosins and gums, such as hydrogenated, dimerized or polymerizedrosins, or combinations comprising at least one of the foregoing resins;the pentaerythritol ester of partially hydrogenated wood or gum rosin;the pentaerythritol ester of wood or gum rosin; the glycerol ester ofwood rosin; the glycerol ester of partially dimerized wood or gum rosin;the glycerol ester of polymerized wood or gum rosin; the glycerol esterof tall oil rosin; the glycerol ester of wood or gum rosin; thepartially hydrogenated wood or gum rosin; the partially hydrogenatedmethyl ester of wood or rosin; and the like. Any combination of theforegoing elastomer plasticizers can be used to soften or adjust thetackiness of the elastomer base component. The elastomer plasticizer canbe used in an amount of about 5 to about 75 weight percent of the gumbase, specifically about 45 to about 70 weight percent of the gum base.

Suitable softeners include lanolin, palmitic acid, oleic acid, stearicacid, fatty acids, sodium stearate, potassium stearate, glyceryltriacetate, glyceryl lecithin, glyceryl monostearate, propylene glycolmonostearate, mono-, di- and triglycerides, acetylated monoglyceride,glycerin, lecithin, diacetin, and combinations thereof. Other suitablesofteners include waxes. Waxes, for example, natural and syntheticwaxes, hydrogenated vegetable oils, petroleum waxes such as polyurethanewaxes, polyethylene waxes, paraffin waxes, microcrystalline waxes, fattywaxes, sorbitan monostearate, tallow, cocoa butter, propylene glycol,and the like can also be incorporated into the gum base to obtain avariety of desirable textures and consistency properties.

In some embodiments, the chewing gum composition further comprises a gumbase softener. Softeners include, for example, lanolin, palmitic acid,oleic acid, stearic acid, fatty acids, sodium stearate, potassiumstearate, glyceryl triacetate, glyceryl lecithin, glyceryl monostearate,propylene glycol monostearate, mono-, di- and triglycerides, acetylatedmonoglyceride, glycerin, lecithin, diacetin, waxes, and combinationsthereof. In some embodiments, the softeners can be present in amounts ofup to about 30 weight percent of the gum base, specifically about 0.1 toabout 20 weight percent of the gum base, more specifically about 0.1 toabout 4 weight percent of the gum base, still more specifically about0.5 to about 2.5 weight percent of the gum base.

When a wax is present in the gum base, it softens the polymericelastomer mixture and improves the elasticity of the gum base. The waxesemployed will have a melting point below about 60° C., and preferablyabout 45 to about 55° C. The low melting wax can be a paraffin wax. Thewax can be present in the gum base in an amount of about 5 to about 12weight percent, specifically about 6 to about 10 weight percent, basedon the weight of the gum base.

In addition to the low melting point waxes, waxes having a highermelting point can be used in the gum base in amounts up to about 5weight percent of the gum base. Such high melting waxes include beeswax,vegetable wax, rice bran wax, candelilla wax, carnauba wax, polyethylenewax, microcrystalline wax, most petroleum waxes, and the like, andmixtures thereof.

The gum base can include effective amounts of bulking agents such asmineral adjuvants, which can serve as fillers and textural agents.Suitable mineral adjuvants include calcium carbonate, magnesiumcarbonate, alumina, aluminum hydroxide, aluminum silicate, talc,tricalcium phosphate, tricalcium phosphate and the like, which can serveas fillers and textural agents. These fillers or adjuvants can be usedin the gum base in various amounts. Specifically the amount of filler,when used, will be present in an amount of about 15 to about 40 weightpercent, specifically about 20 to about 30 weight percent, based on theweight of the gum base.

In addition to a water insoluble gum base portion, a typical chewing gumcomposition includes a water soluble bulk portion and one or moreflavoring agents. In another embodiment, the active ingredient ispresent in a water soluble bulk portion of the chewing gum composition.The water soluble portion can include bulk sweeteners, high-intensitysweeteners, flavoring agents, softeners, emulsifiers, coloring agents,acidulants, fillers, antioxidants, and other conventional chewing gumadditives that provide desired attributes. In some embodiments, theactive ingredient has a water solubility of at least about 100 grams perliter at 25° C. and one atmosphere, specifically about 200 to about 1000grams per liter at 25° C. and one atmosphere, and more specificallyabout 300 to about 800 miscible grams per liter at 25° C. and oneatmosphere. For example, citric acid has a water solubility of about 730miscible grams per liter at 25° C. and one atmosphere. And malic acidhas a water solubility of about 588 miscible grams per liter at 20° C.and one atmosphere. These and other conventional chewing gum additivesknown to one having ordinary skill in the art can also be incorporatedinto the gum base.

As mentioned above, a wide variety of one or more conventional additivescan be used in the chewing gum composition, including sweeteners, highintensity sweeteners, flavor modulators or potentiators,flavorants/flavorings, coloring agents, medicaments, oral care agents,throat care agents, breath fresheners, mineral adjuvants, bulkingagents, acidulants, buffering agents, sensates (e.g., warming agents,cooling agents, tingling agents, effervescing agents), thickeners, mouthmoisteners, flavor enhancing compositions, antioxidants (e.g., butylatedhydroxytoluene (BHT), butylated hydroxyanisole (BHA), or propylgallate), preservatives, emulsifiers, thickening agents, and the like.Some of these additives can serve more than one purpose. For example, asweetener such as sucrose, sorbitol or other sugar alcohol, orcombinations of the foregoing and below-mentioned sweeteners, can alsofunction as a bulking agent. In addition, combinations comprising atleast one of the foregoing additives are often used.

In some embodiments, the chewing gum includes a sweetening agent toprovide a sweet taste to the gum composition. Sweetening agents caninclude sugar sweeteners, sugarless sweeteners, high intensitysweeteners, or a combination of at least one of the foregoing sweeteningagents.

Sugar sweeteners generally include saccharides. Suitable sugarsweeteners include monosaccharides, disaccharides and polysaccharidessuch as sucrose (sugar), dextrose, maltose, dextrin, xylose, ribose,glucose, mannose, galactose, fructose (levulose), lactose, invert sugar,fructooligosaccharide syrups, partially hydrolyzed starch, corn syrupsolids, such as high fructose corn syrup, and mixtures thereof.

Suitable sugarless sweetening agents include sugar alcohols (or polyols)such as sorbitol, xylitol, mannitol, galactitol, maltitol, hydrogenatedisomaltulose (isomalt), lactitol, erythritol, hydrogenated starchhydrolysate, stevia and mixtures thereof.

Suitable hydrogenated starch hydrolysates include those disclosed inU.S. Pat. No. 4,279,931 to Verwaerde et al. and various hydrogenatedglucose syrups and/or powders, which contain sorbitol, hydrogenateddisaccharides, hydrogenated higher polysaccharides, or mixtures thereof.Hydrogenated starch hydrolysates are primarily prepared by thecontrolled catalytic hydrogenation of corn syrups. The resultinghydrogenated starch hydrolysates are mixtures of monomeric, dimeric, andpolymeric saccharides. The ratios of these different saccharides givedifferent hydrogenated starch hydrolysates different properties. Alsouseful are mixtures of hydrogenated starch hydrolysates, such as thosesold under the trade name LYCASIN by Roquette Freres of France, andthose sold under the trade name HYSTAR by Lonza, Inc., of Fairlawn,N.J., USA.

A “high intensity sweetener” as used herein means agents having asweetness at least 100 times that of sugar (sucrose) on a per weightbasis, specifically at least 500 times that of sugar on a per weightbasis. In one embodiment the high intensity sweetener is at least 1,000times that of sugar on a per weight basis, more specifically at least5,000 times that of sugar on a per weight basis. The high intensitysweetener can be selected from a wide range of materials, includingwater-soluble sweeteners, water-soluble artificial sweeteners,water-soluble sweeteners derived from naturally occurring water-solublesweeteners, dipeptide based sweeteners, and protein based sweeteners.Any combination comprising one or more high intensity sweetener can beused. One or more of the high intensity sweeteners can further becombined with one or more of the foregoing sweeteners or sweeteningagents.

Without being limited to particular sweeteners, representativecategories and examples include: water-soluble sweetening agents such asdihydrochalcones, monellin, steviosides, Rebaudioside A, Rebaudioside B,Rebaudioside C, glycyrrhizin, dihydroflavenol, and sugar alcohols suchas sorbitol, mannitol, maltitol, and L-aminodicarboxylic acidaminoalkenoic acid ester amides, such as those disclosed in U.S. Pat.No. 4,619,834 to Zanno et al., and combinations thereof; water-solubleartificial sweeteners such as saccharin, soluble saccharin salts, i.e.,sodium or calcium saccharin salts, cyclamate salts, acesulfame salts,such as the sodium, ammonium or calcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, and combinationsthereof; dipeptide based sweeteners, for example the L-aspartic acidderived sweeteners such as L-aspartyl-L-phenylalanine methyl ester(Aspartame) and materials described in U.S. Pat. No. 3,492,131 toSchlatter,L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycine andL-aspartyl-L-2,5-dihydrophenylglycine, L-alpha-aspartyl-L-phenylglycinemethyl ester, L-alpha-aspartyl-L-2,5-dihydrophenylglycine methyl ester,L-aspartyl-2,5-dihydro-L-phenylalanine;L-alpha-aspartyl-2,5-dihydrophenylalanine methyl ester,L-aspartyl-L-(1-cyclohexen)-alanine,N—(N-(3,3-dimethylbutyl)-L-alpha-aspartyl)-L-phenylalanine methyl ester(Neotame), or a combination thereof; water-soluble sweeteners derivedfrom naturally occurring water-soluble sweeteners, such as steviosides,Rebaudioside A, Rebaudioside B, Rebaudioside C, chlorinated derivativesof ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such asderivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known,for example, under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructofuranoside,4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichloro-1′,6′-dideoxysucrose;1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside, or4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose;4,6,1′,6′-tetradeoxy-sucrose, and combinations thereof; protein basedsweeteners such as thaumatococcous danielli, thaumatin, talin;mogrosides (lo han guo); and combinations thereof; and amino acid basedsweeteners. In a preferred embodiment, the sweeteners include sorbitol,mannitol, monatin, aspartame, acesulfame potassium salt, and mixturesthereof.

The high intensity sweetener can be used in a variety of distinctphysical forms, for example those known in the art to provide an initialburst of sweetness and/or a prolonged sensation of sweetness. Withoutbeing limited thereto, such physical forms include free forms (e.g.,spray dried or powdered), beaded forms, encapsulated forms, andcombinations thereof.

In a chewing gum, a sweet taste can come from flavor modulators orpotentiators and/or from flavorants as well as from sweeteners. Flavorpotentiators can consist of materials that intensify, supplement, modifyor enhance the taste or aroma perception of an original material withoutintroducing a characteristic taste or aroma perception of their own.Flavor modulators can impart a characteristic of their own thatcomplements or negates a characteristic of another component. In someembodiments, flavor modulators or potentiators are designed tointensify, supplement, modify, or enhance the perception of flavor,sweetness, tartness, umami, kokumi, saltiness and combinations thereofcan be included. Thus, the addition of flavor modulators or potentiatorscan impact the overall taste of the comestible. For example, flavors canbe compounded to have additional sweet notes by the inclusion of flavormodulators or potentiators, such as vanilla, vanillin, ethyl maltol,furfual, ethyl propionate, lactones, and combinations thereof.

Exemplary flavor modulators or potentiators include monoammoniumglycyrrhizinate, licorice glycyrrhizinates, citrus aurantium,alapyridaine, alapyridaine(N-(1-carboxyethyl)-6-(hydroxymethyl)pyridinium-3-ol) inner salt,miraculin, curculin, strogin, mabinlin, gymnemic acid, cynarin,glupyridaine, pyridinium-betain compounds, neotame, thaumatin,neohesperidin dihydrochalcone, tagatose, trehalose, maltol, ethylmaltol, vanilla extract, vanilla oleoresin, vanillin, sugar beet extract(alcoholic extract), sugarcane leaf essence (alcoholic extract),compounds that respond to G-protein coupled receptors (T2Rs and T1Rs),and combinations thereof. In some embodiments, the flavor modulator orpotentiator is selected from sugar acids, sodium chloride, potassiumchloride, sodium acid sulfate, and combinations thereof. In otherembodiments, the flavor modulator or potentiator is selected fromglutamates such as monosodium glutamate, monopotassium glutamate,hydrolyzed vegetable protein, hydrolyzed animal protein, yeast extract,and combinations thereof. Further examples include adenosinemonophosphate (AMP), glutathione, and nucleotides such as inosinemonophosphate, disodium inosinate, xanthosine monophosphate, guanylatemonophosphate, and combinations thereof. Further examples of flavorpotentiator compositions that impart kokumi are also included in U.S.Pat. No. 5,679,397 to Kuroda et al.

The amount of flavor modulators, flavor potentiators, and flavorantsused herein can be a matter of preference subject to such factors as thetype of final comestible product composition, the individual flavor, theconfectionary base employed, and the strength of flavor desired. Thus,the amount of flavoring can be varied in order to obtain the resultdesired in the final product and such variations are within thecapabilities of those skilled in the art without the need for undueexperimentation.

In some embodiments, the chewing gum can contain aroma agents and/orflavoring agents including natural and synthetic flavorings such asnatural vegetable components, flavoring aromatics and/or oils, essentialoils, essences, extracts, powders, food-grade acids, oleoresins andextracts derived from plants, leaves, flowers, fruits, and the like, andcombinations thereof. The flavorings can be in liquid or powdered form.

Examples of artificial, natural and synthetic fruit flavorings includecoconut, coffee, chocolate, vanilla, lemon, grapefruit, orange, lime,yazu, sudachi, menthol, licorice, caramel, honey, peanut, walnut,cashew, hazelnut, almonds, pineapple, strawberry, raspberry, blackberry,tropical fruits, cherries, cinnamon, peppermint, wintergreen, spearmint,eucalyptus, and mint, fruit essence such as from apple, pear, peach,grape, blueberry, strawberry, raspberry, cherry, plum, pineapple,apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry,tropical fruit, mango, mangosteen, pomegranate, papaya, and the like.

Other potential flavors whose release profiles can be managed include amilk flavor, a butter flavor, a cheese flavor, a cream flavor, a yogurtflavor, a vanilla flavor, a tea or coffee flavor, such as a green teaflavor, a oolong tea flavor, a cocoa flavor, a chocolate flavor, a mintflavor, such as peppermint, spearmint, and Japanese mint; spicy flavors,such as asafetida, ajowan, anise, angelica, fennel, allspice, cinnamon,chamomile, mustard, cardamom, caraway, cumin, clove, pepper, coriander,sassafras, savory, Zanthoxyli Fructus, perilla, juniper berry, ginger,star anise, horseradish, thyme, a tarragon, dill, capsicum, nutmeg,basil, marjoram, rosemary, bay leaf, and wasabi; alcoholic flavors, suchas wine, whisky, brandy, rum, gin, and liqueur; floral and vegetableflavors, such as onion, garlic, cabbage, carrot, celery, mushroom, andtomato. Commonly used flavorings include mints such as peppermint,menthol, spearmint, artificial vanilla, cinnamon derivatives, andvarious fruit flavors, whether employed individually or in admixture.Flavors can also provide breath freshening properties, particularly themint flavors when used in combination with cooling agents. In someembodiments, the composition can further include fruit juices.

The flavoring agents can be used in many distinct physical forms. Suchphysical forms include liquid and/or dried form. In some embodiments,the flavoring agents can be in free (unencapsulated) forms, spray driedforms, freeze dried forms, powdered forms, beaded forms, encapsulatedforms, slices, pieces, and mixtures thereof. When employed in aspray-dried form, suitable drying means such as spray drying a liquidcan be used. Alternatively, the flavoring agent can be absorbed ontowater soluble materials, such as cellulose, starch, sugar, maltodextrin,gum arabic and so forth or it can be encapsulated. In still otherembodiments, the flavoring agent can be adsorbed onto silicas, zeolites,and the like. The particle size of the flavorings can be less than 3millimeters, less than 2 millimeters or preferably less than 1millimeter, calculated as the longest dimension of the particle. Thenatural flavoring agent can have a particle size of about 3 micrometersto about 2 millimeters, specifically about 4 micrometers to about 1millimeter.

Various synthetic flavors, such as mixed fruit flavors can also be usedin the chewing gum. The aroma agent can be used in quantities smallerthan those conventionally used. The aroma agents and/or flavors can beused in the amount of about 0.01 to about 30 weight percent of the gumcomposition depending on the desired intensity of the aromas and/orflavors used. Preferably, the content of the aromas and/or flavors is inthe range of about 0.2 to about 4 weight percent of the gum composition.

In some embodiments, the encapsulated food-grade acid further contains aflavoring, any of the flavoring described herein are suitable for use.The flavoring can include a powder flavor, a liquid flavor, a naturalvegetable component, a flavoring aromatic, a flavoring oil, an essentialoil, an essence, an extract, a food-grade acid, an oleoresin, a plantextract, a flower extract, a fruit extract, and combinations thereof.

The chewing gum can further include cooling and warming agents. Coolingagents, also known as coolants, are additives that provide a cooling orrefreshing effect in the mouth, in the nasal cavity, or on skin.Menthyl-based coolants as used herein include menthol and mentholderivatives. Menthol (also known as2-(2-propyl)-5-methyl-1-cyclohexanol) is available in artificial form,or naturally from sources such as peppermint oil. Menthol derivativesinclude menthyl ester-based and menthyl carboxamide-based coolingcompounds such as menthyl carboxamide, N-ethyl-p-menthane carboxamide,monomenthyl succinate, monomenthyl methyl succinate, monomenthylglutarate, menthyl 2-pyrrolidone-5-carboxylate, monomenthyl 3-methylmaleate, menthyl acetate, menthyl lactate, menthyl salicylate,2-isopropanyl-5-methylcyclohexanol, 3-L-menthoxypropane-1,2-diol,menthane, menthone, menthone ketals, menthone glycerol ketals, menthylglutarate esters, N-ethyl-p-menthane-3-carboxamide (WS-3), andcombinations thereof.

Other coolants can be used in combination with the menthyl-basedcoolant, for example 2-mercapto-cyclo-decanone, hydroxycarboxylic acidswith 2 to 6 carbon atoms, N,2,3-trimethyl-2-isopropyl butanamide,xylitol, erythritol, alpha-dimethyl succinate, methyl lactate, andcombinations thereof.

Warming agents can be selected from a wide variety of compounds known toprovide the sensory signal of warming to the user. These compounds offerthe perceived sensation of warmth, particularly in the oral cavity, andoften enhance the perception of flavors, sweeteners and otherorganoleptic components. Among the useful warming compounds included arevanillyl alcohol n-butylether (TK-1000) supplied by Takasago PerfumaryCompany Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillylalcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcoholn-aminoether, vanillyl alcohol isoamylether, vanillyl alcoholn-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether,gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol,isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerin, andcombinations thereof.

Coloring agents (colorants, colorings) can be used in amounts effectiveto produce a desired color for the comestible. Suitable coloring agentsinclude pigments, which can be incorporated in amounts up to about 6weight percent of the chewing gum composition. For example, titaniumdioxide can be incorporated in amounts up to about 2 weight percent, andspecifically less than about 1 weight percent by weight of the chewinggum composition.

Suitable coloring agents also include natural food colors and dyessuitable for food, drug, and cosmetic applications. Suitable colorsinclude annatto extract (E160b), bixin, norbixin, astaxanthin,dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarineblue, canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (E161d),violanxanthin (E161e), rhodoxanthin (E161f), caramel (E150(a-d)),β-apo-8′-carotenal (E160e), β-carotene (E160a), alpha carotene, gammacarotene, ethyl ester of beta-apo-8 carotenal (E1600, flavoxanthin(E161a), lutein (E161b), cochineal extract (E120), carmine (E132),carmoisine/azorubine (E122), sodium copper chlorophyllin (E141),chlorophyll (E140), toasted partially defatted cooked cottonseed flour,ferrous gluconate, ferrous lactate, grape color extract, grape skinextract (enocianina), anthocyanins (E163), haematococcus algae meal,synthetic iron oxide, iron oxides and hydroxides (E172), fruit juice,vegetable juice, dried algae meal, tagetes (Aztec marigold) meal andextract, carrot oil, corn endosperm oil, paprika, paprika oleoresin,phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric(E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin(E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3,FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine(E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124),erythrosine (E127), patent blue V (E131), titanium dioxide (E171),aluminum (E173), silver (E174), gold (E175), pigment rubine/litholrubine BK (E180), calcium carbonate (E170), carbon black (E153), blackPN/brilliant black BN (E151), green S/acid brilliant green BS (E142),FD&C aluminum lakes, and combinations thereof.

Exemplary breath fresheners that can be used in the chewing gum includezinc citrate, zinc acetate, zinc fluoride, zinc ammonium sulfate, zincbromide, zinc iodide, zinc chloride, zinc nitrate, zinc fluorosilicate,zinc gluconate, zinc tartrate, zinc succinate, zinc formate, zincchromate, zinc phenol sulfonate, zinc dithionate, zinc sulfate, silvernitrate, zinc salicylate, zinc glycerophosphate, copper nitrate,chlorophyll, copper chlorophyll, chlorophyllin, hydrogenated cottonseedoil, chlorine dioxide, beta cyclodextrin, zeolite, silica-basedmaterial, carbon-based material, enzymes such as laccase, or a mixturecomprising at least one of the foregoing. Breath fresheners can includeessential oils as well as various aldehydes and alcohols. Essential oilsused as breath fresheners can include oils of spearmint, peppermint,wintergreen, sassafras, chlorophyll, citral, geraniol, cardamom, clove,sage, carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram,cinnamon, lemon, lime, grapefruit, orange, or a combination thereof.Aldehydes such as cinnamic aldehyde and salicylaldehyde can be used.Additionally, chemicals such as menthol, carvone, iso-garrigol, andanethole can function as breath fresheners.

Exemplary mouth moisteners include saliva stimulators such as acids andsalts including acetic acid, adipic acid, ascorbic acid, butyric acid,citric acid, formic acid, fumaric acid, glyconic acid, lactic acid,phosphoric acid, malic acid, oxalic acid, succinic acid, and tartaricacid. Mouth moisteners can include hydrocolloid materials that hydrateand can adhere to oral surface to provide a sensation of mouthmoistening. Hydrocolloid materials can include naturally occurringmaterials such as plant exudates, seed gums, and seaweed extracts orthey can be chemically modified materials such as cellulose, starch, ornatural gum derivatives. Furthermore, hydrocolloid materials can includepectin, gum arabic, acacia gum, alginates, agar, carrageenans, guar gum,xanthan gum, locust bean gum, gelatin, gellan gum, galactomannans,tragacanth gum, karaya gum, curdlan, konjac, chitosan, xyloglucan, betaglucan, furcellaran, gum ghatti, tamarin, and bacterial gums. Mouthmoisteners can include modified natural gums such as propylene glycolalginate, carboxymethyl locust bean gum, low methoxyl pectin, or acombination thereof. Modified celluloses can be included, such asmicrocrystalline cellulose, carboxymethylcellulose (CMC),methylcellulose (MC), hydroxypropylmethylcellulose (HPMC),hydroxypropylcellulose (HPC), or a combination thereof.

Similarly, humectants, which can provide a perception of mouthhydration, can be included. Such humectants can include glycerol,sorbitol, polyethylene glycol, erythritol, xylitol, or a combinationthereof. Additionally, in some embodiments, fats can provide aperception of mouth moistening. Such fats can include medium chaintriglycerides, vegetable oils, fish oils, mineral oils, or a combinationthereof.

Exemplary buffering agents include sodium bicarbonate, sodium phosphate,sodium hydroxide, ammonium hydroxide, potassium hydroxide, sodiumstannate, triethanolamine, citric acid, hydrochloric acid, sodiumcitrate, or a combination thereof.

The relative amounts of each of the components of the chewing gumcomposition will depend on the identity of the component, as well as thedesired flavor, and are readily determined by one of ordinary skill inthe art.

In some embodiments, a tingling sensation can be provided. Tinglingagents include jambu, and alkylamides extracted from materials such asjambu or sanshool.

Additionally, a sensation can be created due to effervescence. Sucheffervescence is created by combining a basic material with an acidicmaterial. In some embodiments, the basic material can include alkalimetal carbonates, alkali metal bicarbonates, alkaline earth metalcarbonates, alkaline earth metal bicarbonates, and combinations thereof.In some embodiments, the acidic material can include acetic acid, adipicacid, ascorbic acid, butyric acid, citric acid, formic acid, fumaricacid, glyconic acid, lactic acid, phosphoric acid, malic acid, oxalicacid, succinic acid, tartaric acid, and combinations thereof.

Suitable oral care agents include breath fresheners, tooth whiteners,antimicrobial agents, tooth mineralizers, tooth decay inhibitors,topical anesthetics, mucoprotectants, stain removers, oral cleaningagents, bleaching agents, desensitizing agents, dental remineralizationagents, antibacterial agents, anticaries agents, plaque acid bufferingagents, surfactants and anticalculus agents, and combinations thereof.Examples of such ingredients include hydrolytic agents includingproteolytic enzymes, abrasives such as hydrated silica, calciumcarbonate, sodium bicarbonate and alumina, other active stain-removingcomponents such as surface-active agents, including anionic surfactantssuch as sodium stearate, sodium palminate, sulfated butyl oleate, sodiumoleate, salts of fumaric acid, glycerol, hydroxylated lecithin, sodiumlauryl sulfate and chelators such as polyphosphates, which are typicallyemployed as tartar control ingredients. Oral care ingredients can alsoinclude tetrasodium pyrophosphate, sodium bicarbonate, sodium acidpyrophosphate, sodium tripolyphosphate, xylitol, sodiumhexametaphosphate, and mixtures thereof.

In addition, suitable oral care agents include peroxides such ascarbamide peroxide, calcium peroxide, magnesium peroxide, sodiumperoxide, hydrogen peroxide, and peroxydiphosphate. In some embodiments,potassium nitrate and potassium citrate are included. Other examples caninclude casein glycomacropeptide, calcium casein peptone-calciumphosphate, casein phosphopeptides, casein phosphopeptide-amorphouscalcium phosphate (CPP-ACP), and amorphous calcium phosphate. Stillother examples can include papaine, krillase, pepsin, trypsin, lysozyme,dextranase, mutanase, glycoamylase, amylase, glucose oxidase, andcombinations thereof.

Suitable oral care agents include surfactants that achieve increasedprophylactic action and render the oral care ingredients morecosmetically acceptable. Surfactants used as oral care agents includedetersive materials that impart to the composition detersive and foamingproperties. Suitable surfactants include sodium stearate, sodiumricinoleate, sodium lauryl sulfate, water-soluble salts of higher fattyacid monoglyceride monosulfates, such as the sodium salt of themonosulfated monoglyceride of hydgrogenated coconut oil fatty acids,higher alkyl sulfates such as sodium lauryl sulfate, alkyl arylsulfonates such as sodium dodecyl benzene sulfonate, higher alkylsulfoacetates, sodium lauryl sulfoacetate, higher fatty acid esters of1,2-dihydroxy propane sulfonate, and the substantially saturated higheraliphatic acyl amides of lower aliphatic amino carboxylic acidcompounds, such as those having 12 to 16 carbons in the fatty acid,alkyl or acyl radicals, and the like. Examples of the last mentionedamides are N-lauroyl sarcosine, and the sodium, potassium, andethanolammonium salts of N-lauroyl sarcosine, N-myristoyl sarcosine, orN-palmitoyl sarcosine.

In addition to surfactants, oral care ingredients can includeantibacterial agents such as triclosan, chlorhexidine, zinc citrate,silver nitrate, copper, limonene, cetyl pyridinium chloride, andcombinations thereof.

Anticaries agents include fluoride ion sources, such as sodium fluoride,potassium fluoride, sodium fluorosilicate, ammonium fluorosilicate,potassium fluoride, sodium monofluorophosphate, stannous fluoride,potassium stannous fluoride, sodium hexafluorostannate, stannouschlorofluoride, and combinations thereof.

Further examples are included in U.S. Pat. No. 5,227,154 to Reynolds,U.S. Pat. No. 5,378,131 to Greenberg, and U.S. Pat. No. 6,685,916 toHolme et al.

Throat care or throat-soothing ingredients include analgesics,antihistamines, anesthetics, demulcents, mucolytics, expectorants,antitussives, antiseptics, and combinations thereof. In someembodiments, a throat soothing agent such as honey, propolis, aloe vera,glycerin, menthol, or a combination thereof is employed.

Additional bulking agents (carriers, extenders) suitable for use includesweetening agents such as monosaccharides, disaccharides,polysaccharides, sugar alcohols, polydextrose, maltodextrins, andcombinations thereof; and minerals, such as calcium carbonate, talc,titanium dioxide, dicalcium phosphate, and combinations thereof. Bulkingagents can be used in amounts up to about 90 weight percent of thechewing gum composition, specifically about 40 to about 70 weightpercent of the chewing gum composition, more specifically about 50 toabout 65 weight percent of the chewing gum composition.

Suitable emulsifiers include distilled monoglycerides, acetic acidesters of mono and diglycerides, citric acid esters of mono anddiglycerides, lactic acid esters of mono and diglycerides, mono anddiglycerides, polyglycerol esters of fatty acids, ceteareth-20,polyglycerol polyricinoleate, propylene glycol esters of fatty acids,polyglyceryl laurate, glyceryl cocoate, gum arabic, acacia gum, sorbitanmonostearates, sorbitan tristearates, sorbitan monolaurate, sorbitanmonooleate, sodium stearoyl lactylates, calcium stearoyl lactylates,diacetyl tartaric acid esters of mono- and diglycerides, glyceryltricaprylate-caprate/medium chain triglycerides, glyceryl dioleate,glyceryl oleate, glyceryl lacto esters of fatty acids, glyceryl lactopalmitate, glyceryl stearate, glyceryl laurate, glyceryl dilaurate,glyceryl monoricinoleate, triglyceryl monostearate, hexaglyceryldistearate, decaglyceryl monostearate, decaglyceryl dipalmitate,decaglyceryl monooleate, polyglyceryl 10 hexaoleate, medium chaintriglycerides, caprylic/capric triglyceride, propylene glycolmonostearate, polysorbate 20, polysorbate 40, polysorbate 60,polysorbate 80, polysorbate 65, hexylglyceryl distearate, triglycerylmonostearate, the poly(oxyethylene) sorbitan fatty acid esters soldunder the trade name TWEEN, the sorbitan fatty acid esters sold underthe trade name SPAN, stearoyl lactylates, calcium stearoyl-2-lactylate,sodium stearoyl-2-lactylate lecithin, ammonium phosphatide, sucroseesters of fatty acids, sucroglycerides, propane-1,2-diol esters of fattyacids, and combinations comprising at least one of the foregoing.

Suitable thickening agents include cellulose ethers (e.g.,hydroxyethylcellulose, hydroxypropylmethylcellulose, orhydroxypropylcellulose), methylcellulose, carboxymethylcellulose, andcombinations thereof. Additional polymers useful as thickeners includethe acrylic acid polymers and copolymer sold under the trade nameCARBOMER; poly(vinyl pyrrolidone); poly(vinyl alcohol); sodium alginate;polyethylene glycol; natural gums like xanthan gum, tragacantha, guargum, acacia gum, arabic gum; water-dispersible polyacrylates likepoly(acrylic acid); methyl methacrylate copolymers; carboxyvinylcopolymers; and combinations thereof.

In some embodiments, the chewing gum can also deliver multiple, distinctflavors to the consumer resulting in a flavor-changing gum composition.In one embodiment, the chewing gum composition contains a poly(vinylacetate) and fatty acid salt encapsulated food-grade acid, as describedherein, and further contains at least a first flavor composition and asecond flavor composition, wherein the first flavor composition beginsto release from the chewing gum when the chewing gum composition ismasticated, and the second flavor composition comprising theencapsulated food-grade acid begins to release after the first flavorcomposition has begun to release. In another embodiment, the chewing gumincludes a third flavor composition that begins to release after thesecond flavor composition.

In other embodiments, the chewing gum composition delivers multiple,distinct flavors such as, for example, sweet flavors, sour flavors,fruit flavors, mint flavors and the like, including any of theflavorings and/or sensates disclosed herein. The sweet and sour flavorscan be released in any sequential order or combination. For example, inone embodiment of the gum composition the first flavor composition is asweet flavor and the second flavor composition is a sour flavor. Inanother embodiment, the first flavor composition is a sweet flavor, thesecond flavor composition is a sour flavor, and the third flavorcomposition is a sweet flavor.

In some embodiments, the first flavor composition releases for about 5minutes to about 7 minutes after mastication begins and the secondflavor composition releases for about 8 minutes to about 10 minutesafter mastication begins. In other embodiments, the first flavorcomposition releases for about 5 minutes to about 7 minutes aftermastication begins, the second flavor composition releases for about 8minutes to about 10 minutes after mastication begins, and the thirdflavor composition releases for about for about 10 minutes to about 30minutes after mastication begins. In additional embodiments, the firstflavor composition releases for about 6 minutes to about 7 minutes aftermastication begins, the second flavor composition releases for about 7minutes to about 12 minutes after mastication begins, and the thirdflavor composition releases for about for about 12 minutes to about 30minutes after mastication begins.

This disclosure further comprises methods of preparing an encapsulatedfood-grade acid and a chewing gum containing the same. Some embodimentsinclude a method for preparing the gum compositions, including bothchewing gum and bubble gum compositions. These chewing gum compositionscan be prepared using any standard techniques and equipment known tothose skilled in the art. The apparatus useful in accordance with someembodiments includes mixing and heating apparatus that are well known inthe chewing gum manufacturing arts, and therefore the selection of thespecific apparatus will be apparent to the artisan.

In one embodiment, a method of preparing an encapsulated food-grade acidcomprises melt blending a poly(vinyl acetate), a fatty acid salt and afood-grade acid to form the encapsulated food-grade acid. In someembodiments the food-grade acid used to form the encapsulated food-gradeacid is a solid at 25° C. and one atmosphere and has a particle size aspreviously described herein. In some embodiments, melt blending thepoly(vinyl acetate), the fatty acid salt, and the food-grade acid isconducted at a temperature of about 80 to about 120° C., morespecifically at a temperature of about 90 to about 110° C. In apreferred embodiment, melt blending the poly(vinyl acetate), the fattyacid salt, and the food-grade acid includes the steps of melt blendingthe fatty acid salt with the melted poly(vinyl acetate), and then meltblending the food-grade acid with the melt-blended poly(vinyl acetate)and fatty acid salt to form the encapsulated food-grade acid.

Once the encapsulated food-grade acid is formed it can be cooled andground to form particles having a number average particle size less thanor equal to 800 micrometers, specifically less than or equal to about600 micrometers, more specifically less than or equal to about 420micrometers. In other embodiments, the encapsulated food-grade acid canbe processed into particles by grinding, sieving, screening, cutting,crushing, compressing, milling, or the like. Once the encapsulatedfood-grade acid is processed to the desired particle size, it can bestored in a cool dry place, such as in an airtight container at lowhumidity and a temperature less than about 35° C.

The encapsulated food-grade acid can be further incorporated into achewing gum composition by melt blending a gum base, a sweetener, andthe encapsulated food-grade acid to form the chewing gum composition. Apreferred embodiment includes melt blending the a gum base, a sweetener,and the encapsulated food-grade acid includes the steps of melt blendingthe sweetener and the encapsulated food-grade acid with the melted gumbase to form the chewing gum composition. In another preferredembodiment melt blending the gum base, the sweetener, and theencapsulated food-grade acid further includes melt blending the gumbase, the sweetener, and the encapsulated food-grade acid with anunencapsulated food-grade acid.

In addition, melt blending the poly(vinyl acetate), the fatty acid salt,and the food-grade acid includes melt blending with a mixing energy ofabout 70 to about 350 kilojoules per kilogram of encapsulated food-gradeacid. In some embodiments, the mixing energy is about 100 to about 300kilojoules per kilogram, specifically about 150 to about 250 kilojoulesper kilogram. Mixing energy for melt blending is calculated by dividingthe energy consumed to drive the melt mixing elements (e.g., the screwsof a twin-screw extruder) by the mass of melt processed. For example, if100 kilojoules of energy are required to drive the screws of atwin-screw extruder during the melt blending of 1 kilogram ofencapsulated food-grade acid, then the mixing energy is 100 kilojoules/1kilogram=100 kilojoules/kilogram.

In one exemplary process, a gum base is heated to a temperaturesufficiently high to soften the base without adversely effecting thephysical and chemical make up of the base, which will vary dependingupon the composition of the gum base used, and is readily determined bythose skilled in the art without undue experimentation. For example, thegum base can be melted to about 60° C. to about 160° C., or melted toabout 150° C. to about 175° C., for a period of time sufficient torender the base molten, e.g., about thirty minutes, just prior to beingadmixed incrementally with the remaining ingredients of the base such asthe plasticizer, fillers, the bulking agent or sweeteners, the softenerand coloring agents to plasticize the blend as well as to modulate thehardness, viscoelasticity and formability of the base, and the flavorenhancing composition (as a concentrate with other additives orseparately). Mixing is continued until a uniform mixture of the gumcomposition is obtained. The resulting chewing gum composition isallowed to cool. Thereafter the gum composition mixture can be sized andformed into desirable gum shapes, i.e., stick, slab, pellet, ball, orthe like. The sized chewing gum can be conditioned for about one day toabout one week prior to packaging the chewing gum.

In one preferred embodiment, the method of preparing a chewing gumcomposition includes melt blending a poly(vinyl acetate), a fatty acidsalt and a food-grade acid to form an encapsulated food-grade acid. Thenmelt blending a gum base, a sweetener, and the encapsulated food-gradeacid to form a chewing gum composition, wherein the encapsulatedfood-grade acid comprises the fatty acid salt in an amount of about 5 toabout 20 weight percent, the food-grade acid in an amount of about 5 toabout 50 weight percent, and the poly(vinyl acetate) in an amount ofabout 30 to about 90 weight percent, based on the total weight of theencapsulated food-grade acid composition. In some embodiments, the fattyacid salt comprises sodium stearate; the food-grade acid comprisescitric acid, malic acid, or a combination thereof; the food-grade acidhas a number average particle size of about 50 to about 100 micrometersprior to said melt blending the poly(vinyl acetate), the fatty acidsalt, and the food-grade acid; the encapsulated food-grade acidcomprises the fatty acid salt and the food-grade acid in a weight ratioof about 1:2 to about 1:8; the encapsulated food-grade acid comprisesthe fatty acid salt and the poly(vinyl acetate) in a weight ratio ofabout 1:2.5 to about 1:15; the encapsulated food-grade acid comprisesthe food-grade acid and the poly(vinyl acetate) in a weight ratio ofabout 1:1.2 to about 1:3, and the total chewing gum compositioncomprises the encapsulated food-grade acid and the gum base in a weightratio of about 1:12 to about 1:3. In some embodiments, the methodfurther includes melt blending the poly(vinyl acetate), the fatty acidsalt, and the food-grade acid at a temperature of about 90 to about 120°C., grinding the encapsulated food grade acid to form particles having anumber average particle size less than or equal to 420 micrometers, andmelt blending the gum base, the sweetener, and the encapsulatedfood-grade acid with an unencapsulated food-grade acid.

In some embodiments, gum pieces can be coated with an aqueous coatingcomposition, which can be applied by any method known in the art. Thecoating composition can be present in an amount of about 25 to about 35weight percent of the total gum piece.

The outer coating can be hard or crunchy. In some embodiments, the outercoating includes sorbitol, maltitol, xylitol, isomalt, or anothercrystallizable polyol; sucrose can also be used. Flavorants can also beadded to yield unique product characteristics.

The coating, if present, can include several opaque layers, such thatthe chewing gum composition is not visible through the coating itself,which can optionally be covered with a further one or more transparentlayers for aesthetic, textural and protective purposes. The outercoating can also contain small amounts of water and gum arabic. Thecoating can be further coated with wax. The coating can be applied in aconventional manner by successive applications of a coating solution,with drying in between each coat. As the coating dries it usuallybecomes opaque and is usually white, though other colorants can beadded. A polyol coating can be further coated with wax. The coating canfurther include colored flakes or speckles.

If the composition comprises a coating, it is possible that one or moreof the above-mentioned active ingredients can be dispersed throughoutthe coating. This may be preferred if one or more of the activeingredients is incompatible in a single phase composition with anotherof the actives.

The coating can be formulated to assist with increasing the thermalstability of the gum piece and preventing leaking of a liquid fill ifthe gum product is a center-filled gum. In some embodiments, the coatingcan include a gelatin composition. The gelatin composition can be addedas a 40 weight percent solution and can be present in the coatingcomposition about 5 to about 10 weight percent of the coatingcomposition, and more specifically about 7 to about 8 weight percent ofthe coating solution. The gel strength of the gelatin can be about 130bloom to about 250 bloom.

Additives, such as physiological coolants, throat-soothing agents,spices, warming agents, oral care agents, medicaments, vitamins,caffeine, and conventional additives can be included in any or allportions of the chewing gum composition. Such components can be used inamounts sufficient to achieve their intended effects.

The foregoing and other embodiments are further illustrated by thefollowing examples, which are not intended to limit the effective scopeof the claims. All parts and percentages in the examples and throughoutthe specification and claims are by weight of the final compositionunless otherwise specified.

Examples 1-6 and Comparative Examples 1-6

These experiments illustrate the preparation of encapsulated acidcompositions comprising sodium stearate and other texture modifiers.Compositions are summarized in Table 1, where component amounts areexpressed in weight percent based on the total weight of theencapsulated acid composition. The poly(vinyl acetate) had a weightaverage molecular weight of about 80,000-100,000 and was obtained asVINNAPAS B 100 SP from Wacker Biosolutions. In Table 1, the glycerolmonostearate was obtained as Aldol MS2 from Lonza Group Ltd.Hydrogenated oil was a blend of hydrogenated cottonseed oil andhydrogenated palm oil, the blend having a melting point of about 71° C.,obtained as Hydrogenated Vegetable Oil from Stratas Foods. Citric acidand malic acid were obtained in powder form having a number averageparticle size of about 75 micrometers. Calcium stearate was obtainedfrom Covidien-Mallinckrodt (Saint Louis, USA). The calcium stearate usedin example 4 contained free fatty acids from about 0-10% and freecalcium oxide from about 0-15%. The extruder was a Brabender conicaltwin-screw extruder having a 43.2 millimeter (feed end) to 29 millimeter(discharge end) internal diameter and a barrel length of 36 centimeters,operated at a barrel temperature of 110° C.

To prepare the encapsulated acids, the poly(vinyl acetate) was meltblended with any texture modifier, then the acid was added. Theextrudate was cooled, then ground and sieved to a number averageparticle size less than 420 micrometers. The powdered encapsulated acidwas stored in an air-tight container at low humidity and a temperatureless than 35° C. prior to use to form gum compositions.

Release of citric acid from the Example 1 and Comparative Example 1compositions was determined using a Distek OPT-DISS™ multi-channel fiberoptic UV spectrophotometer based dissolution system. The release of acidfrom the encapsulations was measured in a 40 minute dissolution study atan analytical wavelength of 210 nanometers. The results, presented inFIG. 1, show that the Example 1 co-encapsulation of citric acid andsodium stearate yielded a slower release of citric acid than did theComparative Example 1 co-encapsulation of citric acid and plasticizers.

TABLE 1 Ex. 1 C. Ex. 1 Ex. 2 C. Ex. 2 COMPOSITIONS Poly(vinyl acetate)65.00 65.00 45.00 55.00 Citric acid 30.00 30.00 40.00 40.00 Malic acid0.00 0.00 0.00 0.00 Tartaric Acid 0.00 0.00 0.00 0.00 Fumaric Acid 0.000.00 0.00 0.00 Sodium stearate 5.00 0.00 15.00 0.00 Calcium stearate0.00 0.00 0.00 0.00 Hydrogenated oil 0.00 3.75 0.00 3.75 Glycerolmonostearate 0.00 1.25 0.00 1.25 Ex. 3 C. Ex. 3 Ex. 4 C. Ex. 4COMPOSITIONS Poly(vinyl acetate) 45.00 55.00 50.00 55.00 Citric acid0.00 0.00 40.00 40.00 Malic acid 40.00 40.00 0.00 0.00 Tartaric Acid0.00 0.00 0.00 0.00 Fumaric Acid 0.00 0.00 0.00 0.00 Sodium stearate15.00 0.00 0.00 0.00 Calcium stearate 0.00 0.00 10.00 0.00 Hydrogenatedoil 0.00 3.75 0.00 0.00 Glycerol monostearate 0.00 1.25 0.00 5.00 Ex. 5C. Ex. 5 Ex. 6 C. Ex. 6 COMPOSITIONS Poly(vinyl acetate) 45.00 55.0050.00 50.00 Citric acid 0.00 0.00 38.00 38.00 Malic acid 20.00 20.000.00 0.00 Tartaric Acid 2.00 2.00 0.00 0.00 Fumaric Acid 18.00 18.000.00 0.00 Sodium stearate 15.00 0.00 0.00 0.00 Calcium stearate 0.000.00 12.00 7.00 Hydrogenated oil 0.00 3.75 0.00 3.25 Glycerolmonostearate 0.00 1.25 0.00 1.25

Example 7 and Comparative Example 7

These examples illustrate the preparation of chewing gums usingencapsulated acids. The Example 7 chewing gum composition incorporatesthe inventive encapsulated acids of Examples 2 and 3. The ComparativeExample 7 chewing gum composition incorporates the comparativeencapsulated acids of Comparative Examples 2 and 3. The chewing gumcompositions are summarized in Table 2, where component amounts areexpressed in weight percent based on the total weight of the chewing gumcomposition.

To prepare the compositions, the gum base is melted in a mixer at 90° C.The encapsulated acids, free (unencapsulated) acids, acesulfamepotassium salt, aspartame, lecithin, glycerin, flavor, mannitol, andsorbitol are then added to the mixer containing the molten gum base andcombined to disperse the ingredients. The resultant chewing gum mixtureis cooled and then processed into the desired chewing gum shape. Thechewing gum is conditioned at 14° C. and 25 percent relative humidityfor about one week prior to packaging the chewing gum.

A sensory evaluation test panel evaluated the chewing gums of Example 7and Comparative Example 7 for hardness and sourness as a function ofchewing time. FIG. 2 is a bar chart of gum hardness as a function ofchewing time for chewing gums containing (A) food-grade acidencapsulated with poly(vinyl acetate) alone, and (b) food-grade acidencapsulated with poly(vinyl acetate) and fatty acid salt. FIG. 2 showsthat gum hardness increased substantially with chewing time for thechewing gum in which food-grade acid was encapsulated with poly(vinylacetate) alone. In contrast, gum hardness was relatively constant andincreased only modestly at long chewing time for the chewing gum inwhich food-grade acid was encapsulated with poly(vinyl acetate and afatty acid salt. FIG. 3 is a bar chart of perceived sourness as afunction of chewing time for chewing gums containing (A) food-grade acidencapsulated with poly(vinyl acetate) alone, and (b) food-grade acidencapsulated with poly(vinyl acetate) and fatty acid salt. FIG. 3 shows,surprising, that encapsulation of food-grade acid with poly(vinylacetate) and fatty acid salt yielded a longer lasting and more constantperceived sourness than encapsulation of food-grade acid with poly(vinylacetate) alone.

TABLE 2 Ex. 7 C. Ex. 7 COMPOSITIONS Gum Base 39.00 39.00 Sorbitol 38.5838.58 Mannitol 9.00 9.00 Flavor 3.67 3.67 Glycerin 1.50 1.50 Lecithin0.20 0.20 Aspartame 0.70 0.70 Acesulfame Potassium Salt 0.35 0.35 CitricAcid 0.50 0.50 Encapsulated Citric Acid of Ex. 2 3.00 0.00 EncapsulatedCitric Acid of C. Ex. 2 0.00 3.00 Malic Acid 0.50 0.50 EncapsulatedMalic Acid of Ex. 3 3.00 0.00 Encapsulated Malic Acid of C. Ex. 3 0.003.00

This written description uses examples to disclose the invention,including the best mode, and also to enable any person skilled in theart to make and use the invention. The patentable scope of the inventionis defined by the claims, and can include other examples that occur tothose skilled in the art. Such other examples are intended to be withinthe scope of the claims if they have structural elements that do notdiffer from the literal language of the claims, or if they includeequivalent structural elements with insubstantial differences from theliteral language of the claims.

All cited patents, patent applications, and other references areincorporated herein by reference in their entirety. However, if a termin the present application contradicts or conflicts with a term in theincorporated reference, the term from the present application takesprecedence over the conflicting term from the incorporated reference.

All ranges disclosed herein are inclusive of the endpoints, and theendpoints are independently combinable with each other.

As used herein the transitional term “comprising,” (also “comprises,”etc.) which is synonymous with “including,” “containing,” or“characterized by,” is inclusive or open-ended and does not excludeadditional, unrecited elements or method steps, regardless of its use inthe preamble or the body of a claim.

The use of the terms “a” and “an” and “the” and similar referents in thecontext of describing the invention (especially in the context of thefollowing claims) are to be construed to cover both the singular and theplural, unless otherwise indicated herein or clearly contradicted bycontext. Further, it should further be noted that the terms “first,”“second,” and the like herein do not denote any order, quantity, orimportance, but rather are used to distinguish one element from another.The modifier “about” used in connection with a quantity is inclusive ofthe stated value and has the meaning dictated by the context (e.g., itincludes the degree of error associated with measurement of theparticular quantity).

1-35. (canceled)
 36. A method of preparing an encapsulated food-gradeacid comprising: melt blending about 30 to about 90 weight percent of apoly(vinyl acetate) having a weight average molecular weight from 80,000to 300,000 atomic mass units; about 5 to about 20 weight percent of afatty acid salt, wherein the fatty acid salt is selected from the groupconsisting of a sodium salt of a C12-C36 aliphatic carboxylic acid, apotassium salt of a C12-C36 aliphatic carboxylic acid, a calcium salt ofa C12-C36 aliphatic carboxylic acid, a zinc salt of a C12-C36 liphaticcarboxylic acid, a magnesium salt of a C12-C36 aliphatic carboxylicacid, an aluminum salt of a C12-C36 aliphatic carboxylic acid, andcombinations thereof; and about 5 to about 50 weight percent of afood-grade acid, wherein the food-grade acid is selected from the groupconsisting of adipic acid, ascorbic acid, aspartic acid, benzoic acid,citric acid, fumaric acid, glutamic acid, maleic acid, malic acid,oxalic acid, phosphoric acid, sorbic acid, succinic acid, tartaric acid,and mixtures thereof; to form an encapsulated food-grade acid; whereinall weight percents are based on the total weight of the encapsulatedfood-grade acid composition. 37-38. (canceled)
 39. The method of claim36, wherein the fatty acid salt comprises sodium stearate. 40.(canceled)
 41. The method of claim 36, wherein the food-grade acidcomprises citric acid.
 42. The method of claim 36, wherein thefood-grade acid comprises malic acid.
 43. The method of claim 36,wherein the food-grade acid has a number average particle size of about25 to about 600 micrometers prior to said melt blending the poly(vinylacetate), the fatty acid salt, and the food-grade acid.
 44. The methodof claim 36, wherein the encapsulated food-grade acid comprises thefatty acid salt and the food-grade acid in a weight ratio of about 1:1to about 1:10.
 45. The method of claim 36, wherein the encapsulatedfood-grade acid comprises the fatty acid salt and the poly(vinylacetate) in a weight ratio of about 1:1.5 to about 1:20.
 46. The methodof claim 36, wherein the encapsulated food-grade acid comprises thefood-grade acid and the poly(vinyl acetate) in a weight ratio of about1:1 to about 1:5.
 47. The method of claim 36, wherein the chewing gumcomposition comprises the encapsulated food-grade acid and the gum basein a weight ratio of about 1:12 to about 1:3.
 48. The method of claim36, further comprising grinding the encapsulated food grade acid to formparticles having a number average particle size less than or equal to800 micrometers.
 49. The method of, claim 36 wherein said melt blendingthe poly(vinyl acetate), the fatty acid salt, and the food-grade acid isconducted at a temperature of about 80 to about 120° C.
 50. The methodof, claim 36 wherein said melt blending the poly(vinyl acetate), thefatty acid salt, and the food-grade acid comprises melting thepoly(vinyl acetate), melt blending the fatty acid salt with the meltedpoly(vinyl acetate), and melt blending the food-grade acid with themelt-blended poly(vinyl acetate) and fatty acid salt.
 51. The method ofclaim 36, wherein said melt blending the gum base, the sweetener, andthe encapsulated food-grade acid further comprises melt blending the gumbase, the sweetener, and the encapsulated food-grade acid with anunencapsulated food-grade acid.
 52. The method of claim 36, wherein saidmelt blending the poly(vinyl acetate), the fatty acid salt, and thefood-grade acid comprises melt blending with a mixing energy of about 70to about 350 kilojoules per kilogram of the encapsulated food-gradeacid.
 53. The method of claim 36, wherein the fatty acid salt comprisessodium stearate; wherein the food-grade acid comprises citric acid,malic acid, or a combination thereof; wherein the food-grade acid has anumber average particle size of about 50 to about 100 micrometers priorto said melt blending the poly(vinyl acetate), the fatty acid salt, andthe food-grade acid; wherein the encapsulated food-grade acid comprisesthe fatty acid salt and the food-grade acid in a weight ratio of about1:2 to about 1:8; wherein the encapsulated food-grade acid comprises thefatty acid salt and the poly(vinyl acetate) in a weight ratio of about1:2.5 to about 1:15; wherein the encapsulated food-grade acid comprisesthe food-grade acid and the poly(vinyl acetate) in a weight ratio ofabout 1:1.2 to about 1:3; wherein said melt blending the poly(vinylacetate), the fatty acid salt, and the food-grade acid is conducted at atemperature of about 90 to about 120° C. wherein the method furthercomprises grinding the encapsulated food grade acid to form particleshaving a number average particle size less than or equal to 420micrometers; and wherein the chewing gum composition comprises theencapsulated food-grade acid and the gum base in a weight ratio of about1:12 to about 1:3.
 54. The method of claim 36, wherein the poly(vinylacetate) is present in an amount of about 50 weight percent, wherein thefatty acid salt is present in an amount of about 10 weight percent, andwherein the food-grade acid is present in an amount of about 40 weightpercent.
 55. (canceled)